Big Green Egg Recipes

The Big Green Egg is one of those rare, expensive purchases you will never regret.  It's been a part of my life for a long time and is one of those tools that becomes a part of your life.  You wanna tell folks about it and when you do, immediately, they're hooked.  

Below is a very short list of some of my favorite recipes.
Big City Burger

1.  Use All-Natural Grass-fed Beef.  And buy local, if available.  Yes, it's more expensive, but not as expensive as Cancer!
2.  Good beef doesn't require much preparation.   
     For a family of 4, I mix up 2 lbs of ground beef in a bowl with...
     1 teaspoon of black pepper
     3 ounces of Worcestershire
     Mix it by hands and pat it out into palm sized burgers.  I toss them from hand to hand, rotating them.  They stay together that way on the grill.  They should be between 1/3 and 1/2 lbs.
     You can add what you want, but I like to let the Beef and the Egg do the talkin'.
3.  Ok, here's my secret to cooking burgers on the Egg.  (I like to drink something while I cook.  I also like to listen to music.  Songs are typically 3 mins long (except for you Pink Floyd folks or Jam band types, find your own formula).  Hold this thought.)
4.  Get your Egg set at 300F ish and make sure BEFORE you put the meat on, your non-flipping hand has something cold in it.  Also, make sure you are listening to your favorite music.  If you need help, listen to my JUKEBOX, LOWER LEFT.  (And if you want to help me, buy them!  And tell your friends).  
5.  Put the burgers on and flip every 2 songs, that's the secret.  Your 4th flip (or just prior, depending on the thickness) should be on to the plate (or bun if you're smart enough to prep early), you're either medium or well done

Now for the fun part, I add to my slightly toasted bun...

6.  On the bottom bun, spread some Boars Head Fiery Chiplote Gourmaise (don't go too crazy, it's hot)
7.  Some jalapeño slices (I prefer fresh, but the jar is more predictable on hotness)
8.  A sweet, traditional BBQ sauce (Sweet Baby Ray's is good)
9.  A slice of Monterrey jack or Pepperjack or Cheddar cheese
10.  Throw the burger on top to help melt the cheese
11.  Add a over medium to hard fried egg
12.  2 slices of bacon
13.  1 good slice of fresh avocado 
14.  Blue Plate or Duke's mayonnaise on top bun
15.  Some brown, spicy mustard
16.  Mash it down real good and get after it!  Keep a napkin handy, if you care about anything else at this point.  

You our don't need a lot of sides with this Big City Burger.  Some good ol' Bush's Baked Beans or Mrs Big City Fries is plenty.
Mrs Big City Fries

1.  1/2 Yukon Gold potato per person
2.  Cut longways into slices
3.  Spread slices out on tin foil covered pan and drip olive oil over them
4.  Sprinkle Greek seasoning on slices
5.  Bake at 400F for 15 mins or until slightly crisped edges.

That's it!  Healthy, awesome fries.

Big City's Real Jawja Brunswick Stew

Brunswick stew has a long history.  Basically, it derived from po' folk putting whatever they had in a stew.  Well, we're a bit more sophisticated here.  Yeah, I claimed it.  Argue if you wish, but my palate's top notch, thanks to my better half.

This is a down home, slap your mama, for real, Georgia Brunswick stew.  It is probably the best I've had (closest runner up is Redneck Gourmet in Newnan, GA).  If your's tastes any different (like it does in AL, TN or some other non-Jawja location), it ain't real and might get throwed out.

Yield:  15-18 servings (depending on how big a boy are ya)


1/2 lb salted butter
1 cups or 1/2 large finely diced sweet onion, preferably Vidalia
2 tbsp minced garlic
2 tsp cayenne pepper
1 tbsp freshly ground black pepper
1 tbsp sea salt
1/4 cup high quality Worcestershire sauce
1/2 cup North Carolina vinegar barbecue sauce
1 cup sweet mustard-based barbecue sauce - OR Mrs Big City's sauce below
   8oz tomato sauce
   3/4 cup vinegar
   2 tbsp of molasses
   2/3 cup dark brown sugar
   2 tbsp of Wocestershire
   3 tbsp spicy brown mustard
   1 cup of Heinz ketchup
   4 shots of Kentucky Bourbon (2 for the stew, 2 for YOU!). Having fun yet?

3 lbs of meat (preferably smoked) - I like pork tenderloin on the Big Green Egg
   - for simplicity, Emeril's rib rub or pork rub is easy (I use a rub from a local Pit Master w/ more brown sugar and cayenne, so sweeter and spicer, but Emeril's is great).  It takes about 45 mins to cook pork tenderloin at less than 300F.  You'll want to let this meat cool and then grind it up in a food processor until it's fine, small pieces.  Sorry, I don't handpull it because it gets stuck in your teeth when you eat it (sorry for the imagery).  This is a stew!  AL, TN & NC can't get it right.

Add to your sauce pot:

2 cans of diced fresh, fire-roasted tomatoes or high quality canned tomatoes
1 cup of freshly shucked sweet corn or white corn (frozen if necessary)
1 quart of baby butter beans (frozen if necessary) - optional
2 cups of chicken stock (or as needed for consistency) - More = more soupy
Texas Pete hot sauce or similar (about 10 shakes, depending on audience)


In a good Dutch oven or cast iron crock pot (or any 5 gallon pot), melt butter over medium - high heat.  

Add onions ons and diced garlic, then sauté until translucent, about 15 mins.

Stir in cayenne pepper, black pepper, salt and Worcestershire.  Simmer for 6-8 mins.

Then add BBQ sauces and meat to the pot.  Completely cover the meat with the sauces and cook for cook for 10 mins on medium heat.

Add tomatoes, corn, beans, stir in chicken stock, and let simmer at low to medium heat for a few hours (1-3), adding more stock, if needed.

Like all stews, it gets better by the day and can be frozen and re-heated easily for weeks.

Serve with white bread, Sun Beam is great.  Or buttermilk cornbread, if you're lucky.

You can also cover up a large, grilled Hebrew dog in a bun.




6 slices bacon 
2 tablespoons vegetable oil 
1/2 large sweet onion, chopped 
1 large green pepper seeded and chopped 
4 cloves garlic crushed 
1 -28 ounce can diced tomatoes  
2 cups low salt beef broth 
2 cups water 
1 -12 ounce can beef consommé 
1/3 cup chili powder 
2 tablespoons ground cumin 
1 tablespoon brown sugar 
1 tsp black pepper 
4 cups grilled or smoked beef, cut into medium dice (any meat you'd like first cooked on Big Green Egg or however you smoke it)
1 -15 ounce can of dark kidney beans, drained 
1 -15 ounce can pinto beans, drained


Preheat a Dutch oven in the EGG at 350°F/177°C over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Egg to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.

If you'd like, know your audience, add some heat, jalapenos, etc.

Serves about 20 Californians or 10 grown Southerners



Bourbon Almond Caramel Coconut (BACC) made w/ American Barrels Bourbon

They'll be comin' back for more...

Makes 4 quarts (standard homemade ice cream maker)


6 egg yolks

1 cup of sugar

2 cups whole milk  (Hatcher Family Dairy if you're here in Nashville)

4 cups of heaving whipping cream

1 tablespoon of vanilla extract 

1/2 teaspoon of salt

1/4 cup of caramel (chopped or baking chips)

1/2 cup of sweetened coconut

1/4 cup of sliced almonds

4 ounces of American Barrels Bourbon (or some other good bourbon)



lightly beat 6 egg yolks in a medium sized bowl

In a saucepan, heat on medium - sugar, milk, vanilla extract and bourbon until sugar is melted

Slowly pour saucepan mixture into egg bowl while stirring the heated mixture into the eggs and mix completely

Pour the new mix back into the saucepan on medium heat and add almonds, chopped caramel and coconut - stir frequently until caramel melts

Add saucepan mixture and heaving whipping cream to a large bowl and mix

Pour new mixture into a standard 4 quart ice cream container and churn for approximately 30 mintues

After removing ice cream, let it set up for a few hours in the freezer or overnight (preferred)

Before eating, let ice cream sit on counter for approximately 20-30 minutes if hard

Eat and drive responsibly :)